Warm Rosemary Olives
Warm Rosemary Olives
From Real Simple magazine
Ingredients
- 6 cups mixed olives, such as Niçoise, Spanish, Picholine, and Greek
5 sprigs fresh rosemary
2 teaspoons red pepper flakes
Directions
- Combine the olives, rosemary, and red pepper flakes in the center of 1 or 2 large sheets of aluminum foil. Fold the foil to enclose the olives in a pouch. Recipe can made to this point 1 day ahead, Refrigerate.
- Heat oven to 400º F. Bake for 30 minutes. Serve warm.
Makes 6 cups or enough for 30 guests.
NUTRITION PER SERVING: CALORIES 31(1% from fat); FAT 3g (sat 0g); CHOLESTEROL 0mg; CALCIUM 24mg; CARBOHYDRATE 2g; SODIUM 234mg; PROTEIN 0mg; FIBER 1g; IRON 1mg
Information
- Category
- Vegetables, Appetizers
- Cuisine
- Spanish/Portuguese
